Moving out - how much should I expect to spend on groceries per month?
Alexander
I am moving out very soon, I will be living by myself. How much should
I expect to spend on groceries per month?
My budged is around ~ $400-500
Is it too much or too little ??
Dave Bugg
> Hi!
> I am moving out very soon, I will be living by myself. How much should
> I expect to spend on groceries per month?
How much do you eat and what foods do you like?
> My budged is around ~ $400-500
> Is it too much or too little ??
Too much. Rice, beans and kraft mac-n-cheese don't cost near that much :-)
--
Dave
www.davebbq.com
moriarty
news:1193360079.9...@50g2000hsm.googlegroups.com...
You can eat well for that kind of money. Of course, frequent restaurant
meals (or even take out) will kill that. If you're trying to save as
much money as possible, you could slip in for half that amount (though
it depends where you live). But assuming you're willing to prepare
almost all meals, don't have really expensive tastes, and are an
efficient cook/shopper, I think that's more than you need. But I'd be
curious what others think.
-T
Cshenk
"Alexander" wrote
> Moving out very soon, I will be living by myself. How much should
> I expect to spend on groceries per month?
> My budged is around ~ $400-500
> Is it too much or too little ??
Depends on where you live and if you know how to cook without TV dinners and
prepared frozen foods. Because we do know that, we average about that for a
fsmily of 3 but that doesnt add in the incidentals at the grocery store like
cleaning compounds and such. The majority of my meals (breakfast and lunch)
cost 3$ for the 3 of us. That adds up to 270$ a month is dinner if also 3$
but dinner is usally about 4$ and snacks add in another 1$ a day or so.
Call it 330$
This will NOT work with TV dinners and prepared foods.
Are you a cook and know how to make simple dishes from pretty much raw
produce?
xxcarol
Nancy Young
"Cshenk" <rubym...@cox.net> wrote
> "Alexander" wrote
>
>> Moving out very soon, I will be living by myself. How much should
>> I expect to spend on groceries per month?
>> My budged is around ~ $400-500
>> Is it too much or too little ??
> Are you a cook and know how to make simple dishes from pretty much raw
> produce?
I agree with the responses you've gotten so far. You don't have to
turn into a chef or anything to be able to eat very well on the budget
you mention. I'm curious what types of food you like to eat.
nancy
Melba's Jammin'
Alexander <dt35...@hotmail.com> wrote:
I don't know. $100-$125 a week for FOOD for one person sounds like an
awful lot to me. Much will depend on whether or not you are cooking
or whether you are heating. Cooking from scratch is cheaper and usually
healthier and tastier. If you have the interest in it, you'll make the
time for it. BUT, if you're going to cook, expect to have high
expenses for at least one or two months while you stock your pantry and
larder with staples and "good things to have on hand." J M O.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007
Julie Bove
"Alexander" <dt35...@hotmail.com> wrote in message
news:1193360079.9...@50g2000hsm.googlegroups.com...
Too hard to say without knowing more. What part of the country are you in?
What type of diet do you eat? Also, keep in mind that your first grocery
trip is likely to be your most expensive because you are starting from
scratch. You will need to buy all of your spices, oils and other kitchen
staples.
Lin
That sounds a bit high to me, but does that include cleaning supplies,
pet food, dining out, etc.?
Everyone is right about your first (and possibly second) month being
pricey ....
Might I suggest that a sibling or friend host a "Pantry Party" for
you? Guests could bring a jar or spice or a can of veggies, dried
pasta -- you get my drift -- and you provide pizza or whatever and
everyone has a great time celebrating your new found freedom. Sort of
a low budget version of the traditional House Warming. You are going
to have costs with moving that you never even thought about. Then, the
next day, you take inventory of what you have and what you need
(keyword here: NEED) and do your shopping.
--Lin
Dan Goodman
It depends.
It's possible to live almost entirely on potatoes; for one thing, you
can get your daily requirement of Vitamin C from them.
Near the other end of the spectrum, if you _must_ have the best
available kind of steak, the priciest kind of bread, etc....
It also matters where you live.
And how much preparation you're willing to do yourself. If you buy the
kind of Hamburger Helper with hamburger (freeze-dried) already added as
a regular thing, you'll probably spend a lot more than if you're the
kind of person who uses dried beans rather than the canned ones.
--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror: http://dsgood.insanejournal.com
Links http://del.icio.us/dsgood
Alexander
I will be in West Virginia, in Three States Area, in very small town.
I would say that I eat normal food, and try to consume very little of
any frozen products, and unfortunately no restaurants. I can cook, but
only time to cook is after work, and I might even work on Saturday.
$400 and below /month sound like a reasonable numbers. $500 is bit too
much, but still in my budget.
On Oct 25, 11:19 pm, "Julie Bove" <julieb...@verizon.net> wrote:
> "Alexander" <dt35_...@hotmail.com> wrote in message
Dee Dee
> Great thanks for answers.
> I will be in West Virginia, in Three States Area, in very small town.
>
> I would say that I eat normal food, and try to consume very little of
> any frozen products, and unfortunately no restaurants. I can cook, but
> only time to cook is after work, and I might even work on Saturday.
>
> $400 and below /month sound like a reasonable numbers. $500 is bit too
> much, but still in my budget.
>
Curious to know where the "Three States Area" is. I'm from WV (born in
Belpre, O). This is a new term for me that I'd like to know, just to keep
up.
Thanks so much.
Dee Dee
Nancy Young
"Alexander" <dt35...@hotmail.com> wrote
> I would say that I eat normal food, and try to consume very little of
> any frozen products, and unfortunately no restaurants. I can cook, but
> only time to cook is after work, and I might even work on Saturday.
If you can make things that freeze well, you'll be more than fine.
Cook more in the beginning and freeze portions, this way you won't
be stuck eating the same thing every night. I get the idea you're
going to be pretty tired when you walk in the door, that's when
it'll pay off being able to pull pasta sauce or chili or whatever out
of the freezer and eat. Maybe keep salad stuff on hand.
Stick around, people will give you great ideas and recipes. Good luck.
nancy
Alexander
http://maps.google.com/maps?q=16609%20Shepherdstown%20Pike%2C%20%20Sharpsburg%2C%20MD%2021782
Term I heard is "Three States Area" or "Tri State Region".
But I might be wrong..
On Oct 26, 12:27 am, "Dee Dee" <deedo...@shentel.net> wrote:
> "Alexander" <dt35_...@hotmail.com> wrote in message
Dan Goodman
> Great thanks for answers.
> I will be in West Virginia, in Three States Area, in very small town.
>
> I would say that I eat normal food, and try to consume very little of
> any frozen products, and unfortunately no restaurants. I can cook, but
> only time to cook is after work, and I might even work on Saturday.
Then consider getting a Crock-Pot or other slow cooker.
For this and other kitchen stuff, I recommend looking first in thrift
shops.
> $400 and below /month sound like a reasonable numbers. $500 is bit too
> much, but still in my budget.
--
Amarantha
news:1193371979.5...@57g2000hsv.googlegroups.com:
>
> I would say that I eat normal food, and try to consume very little of
> any frozen products, and unfortunately no restaurants. I can cook, but
> only time to cook is after work, and I might even work on Saturday.
>
My time is similarly constrained. I cook large batches on the weekends,
and then use them up during the week. If I can't use something up fast
enough, I freeze what's left, for times when I don't get a chance to cook.
K
Dee Dee
>
> On Oct 26, 12:27 am, "Dee Dee" <deedo...@shentel.net> wrote:
>> "Alexander" <dt35_...@hotmail.com> wrote in message
>>
>> news:1193371979.5...@57g2000hsv.googlegroups.com...
>>
>> > Great thanks for answers.
>> > I will be in West Virginia, in Three States Area, in very small town.
>>
>> > I would say that I eat normal food, and try to consume very little of
>> > any frozen products, and unfortunately no restaurants. I can cook, but
>> > only time to cook is after work, and I might even work on Saturday.
>>
>> > $400 and below /month sound like a reasonable numbers. $500 is bit too
>> > much, but still in my budget.
>>
>> Curious to know where the "Three States Area" is. I'm from WV (born in
>> Belpre, O). This is a new term for me that I'd like to know, just to keep
>> up.
>>
>> Thanks so much.
>> Dee Dee
"Alexander" <dt35...@hotmail.com> wrote in message
news:1193374573.9...@z9g2000hsf.googlegroups.com...
> Take a look
> http://maps.google.com/maps?q=16609%20Shepherdstown%20Pike%2C%20%20Sharpsburg%2C%20MD%2021782
> Term I heard is "Three States Area" or "Tri State Region".
> But I might be wrong..
Oh, I see where you are. Lovely country. Shopping is closeby for you at
either Martinsburg or Hagerstown, depending on your transportation
situation. In my opinion, Hagerstown is quite spread out, but there's lots
of shopping there. Martinsburg is OK.
Martins Supermarket is a good grocery store. I live in the Winchester VA
area and that is where I do my 'regular' grocery shopping. There 'may' be
one in Martinsburg, but you'd have to check.
Good luck.
Dee Dee
Kate Connally
Depends on what you eat/buy. I am very thrifty and don't
eat anything too fancy or expensive for the most part.
I spend less than $100/month, for just me. This is of course
just food. Not other things I might buy at the "grocery"
store.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu
ra...@vt.edu
That is plenty, assuming you can cook and make your own
lunch. Here, let's try some ballpark numbers:
1 Doz. eggs - $1.50
2 loaves bread - $4.00
1 lb. luncheon meat - $7.00
1 gal. milk - $3.50
3 lbs frozen vegetables - $5.00
1 lb. hamburger - $1.50
2 rib eye steaks - $10.00
2 boneless/skinless chicken breasts - $3.00
1 head of lettuce - $1.50
5 lbs. potatoes - $3.00
5 lbs oranges - $5.00
Now figure thats for one week. Maybe with some extra.
OK, that's not a complete list but from that you could eat 2 eggs
every moring for breakfast with toast and an orange. Make a sandwich
for lunch every day, and have meat and vegetables and potatoes for
dinner and all that is $42. Add in a box or two of cereal or
whatever. Add some more fresh vegetables for a salad and you are
still under $50 per week. I won't swear by those numbers, but
they're probably close.
As others have said, you'll need to stock up on some basics at first
and restock those over time, but still nothing that should drive the
bill up too far. Of course, some of that budget you mention may have
to go to cleaning supplies and other household expenses so don't go
nuts on the steaks and such until you have a good feel for that.
Bill Ranck
Blacksburg, Va.
Kris
I'd say that's very generous. When I was living in Chicago I'd rarely
spend more than $50 a week, Of course I was a pretty capable cook so I
didn't go for expensive pre-prepared stuff, but was still able to eat
fairly well. You should be fine.
I second the suggestion of making stuff and freezing it - a big time
saver. It also solves the problem of making something and having it
for 6 meals it because you're the only one eating it! Maybe also get a
few good crockpot recipes in your meal rotations - easy to throw
together in the morning and dinner's waiting when you get home. Basic
crockpots aren't very expensive, especially if on sale.
Good luck on your own - a very exciting time!
Kris
Cshenk
>> I am moving out very soon, I will be living by myself. How much should
>> I expect to spend on groceries per month?
>> My budged is around ~ $400-500
>> Is it too much or too little ??
>
> That is plenty, assuming you can cook and make your own
> lunch. Here, let's try some ballpark numbers:
>
> 1 Doz. eggs - $1.50
> 2 loaves bread - $4.00
> 1 lb. luncheon meat - $7.00
> 1 gal. milk - $3.50
> 3 lbs frozen vegetables - $5.00
> 1 lb. hamburger - $1.50
> 2 rib eye steaks - $10.00
> 2 boneless/skinless chicken breasts - $3.00
> 1 head of lettuce - $1.50
> 5 lbs. potatoes - $3.00
> 5 lbs oranges - $5.00
Excellent basic list for starter ideas!
> they're probably close.
Not to far off. I'd not eat that much bread in a week, but then Id eat lots
of rice (Just got stateside from 6.5 years in Japan and my cooking changed).
> As others have said, you'll need to stock up on some basics at first
> and restock those over time, but still nothing that should drive the
> bill up too far. Of course, some of that budget you mention may have
> to go to cleaning supplies and other household expenses so don't go
> nuts on the steaks and such until you have a good feel for that.
The initial stocking has been mentioned by many and it can be a killer. We
are in that mode having gotten here 3 weeks ago. Also since I really so
make most things from the scratch basic foods and add my own stuff, that
means it takes money to stock the spices and such. My basic spice set needs
about 25 spices, of which I have only 9 just yet (dried chinese mustard,
ground ginger, garlic powder, 5 spice, wasabi powder, poultry spice, old
bay, black pepper, dried chile flakes from korea). As you can see, I'd have
a problem making anything 'italian' still. When done stocking spices, I
will spend an estimated 150$ and still be reaching for something I don't
have.
But because I know how to use all those spices, they will save me *bundles*
later as I dont have to buy pre-built spagettii or pancit seasonings etc.
But lets go back to Alexander's time constraints. One person made a good
suggestion of a crockpot and it's dead on target for his time needs and
simple foods ready to go when he gets home.
Alexander, if you are reading all this thread <g>.. Removable liner,
standard 'tall' model, cant quite fit a gallon milk jug in it but almost.
10$ tops at a yardsale, new they are usually 15$. Get the glas lid ones as
they work better and last longer. Can get replacement lids easy at any
Kmart etc type place for 3-5$. The good part is food ready at all times.
The down part is you cant eat the contents up in one meal so are gonna have
to either freeze then reheat the excess, or eat the same meal several days
in a row. Some folks do not mind that but dunno about you.
xxcarol
Nancy Young
"Cshenk" <rubym...@cox.net> wrote
> make most things from the scratch basic foods and add my own stuff, that
> means it takes money to stock the spices and such. My basic spice set
> needs about 25 spices, of which I have only 9 just yet (dried chinese
> mustard, ground ginger, garlic powder, 5 spice, wasabi powder, poultry
> spice, old bay, black pepper, dried chile flakes from korea). As you can
> see, I'd have a problem making anything 'italian' still. When done
> stocking spices, I will spend an estimated 150$ and still be reaching for
> something I don't have.
You could get a mountain of spices from Penzeys or the like for $150. Have
you tried there?
nancy
Cshenk
"Alexander" wrote
..
> Great thanks for answers.
> I will be in West Virginia, in Three States Area, in very small town.
>
> I would say that I eat normal food, and try to consume very little of
> any frozen products, and unfortunately no restaurants. I can cook, but
> only time to cook is after work, and I might even work on Saturday.
>
> $400 and below /month sound like a reasonable numbers. $500 is bit too
> much, but still in my budget.
Food there is decently priced so you'll fit the other fellow's estimate
pretty close.
Your needs also contain being able to mix something up when you are tired
and hungry which means some 'fast prep' things will want to slip in. For
example, it takes time to boil a potato to done. Canned ones arent as good,
but you can pretty much just reheat them.
Here's a time saver for potatoes. Get a crockpot with a removable liner
(easier to clean by far and you dont have time to muck with the other type).
wash and dont dry the potatoes. Wrap in alumnium foil if you like and put
them in the crockpot on low. Tuck the excess in the fridge for use the rest
of the week. This lets you take advantage of the 5# bag of potatoes for 3$
and meet your time needs. People with time needs and no sense, get
pre-baked ones at the freezer section for about 1$ each <g>. Make your own
for about 7cents each.
I'd also skip the boneless chicken breasts. Sure they are 'fast' but even a
person with no experience can reach with their fingers under the meat and
pull it off the bone in 30 seconds or less. Cost difference *significant*.
I also happen to like thighs better anyways so go that route. I leave them
on the bone but pull off the skin with some recipes.
Here's 2 cost saver 'hamberger helpers' for you.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hacienda Hamburger
Categories: Beef, Groundmeat
Yield: 6 Servings
2 lb Ground Beef
2 tb Cooking Oil
1 1/2 c Chopped Celery
1/2 c Chopped Onion
6 oz (1 cn) Tomato Paste
2 1/4 c (3 cns) Water
2 c Uncooked Noodles
1 c Diced American Cheese
1 c Sliced Ripe Olives
2 ts Salt
1/2 ts Pepper
Brown meat in oil in electric skillet or large frying-pan. Add
celery and onion; cover and cook slowly 10 minutes. Add tomato
paste, water, noodles, cheese, olives, salt and pepper; stir to
combine. Cook slowly until noodles are tender, abotu 30 minutes.
NOTE: This is just as good on the second day.
MMMMM
In that one, skip the celery. It doesnt really add anything this time and
tends to be a bit pricey. I'd use a can of rotel tomatoes with chiles in it
to replace 1 cup of the water, then I'd add stuff from my spice cabinet like
a little more 'hot' stuff. I'd not use a whole cup of black olives if
finances were trim, but I would add a small can of the chopped ones.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: 16TH-STREET STEW
Categories: Crs, Post, Groundmeat
Yield: 4 Servings
1 1/2 lb Ground beef
1 md Chopped onion
4 sl Bacon diced
1 Chopped green pepper
3 Potatoes peeled and diced
2 ts Mustard
3 Beef bouillon cubes
1/4 ts Pepper
2 c Boiling water
6 tb Vineger
Brown meat, onion, bacon and green pepper; drain. Stir in remaining
ingredients. Simmer unitl potatoes are tender over low heat, about 45
mins.
Taste of Home Ground Beef Collection 1996 Edition
MMMMM
This is good but better with red wine vinigar and I'd use 4TB vice 6. I
dont bother with the bacon as you cant tell it's in there. Want it faster?
Remember above and the pre-cooked potatoes? This is practically heat and
eat stuff. Not haute cuisine, but good simple solid stuff. Reduce the
recipe to 1/4 of each thing there and you have a fast skillet supper for 1.
Reduce by just half and you have a lunch to take wirh you next day <grin>.
xxcarol
Cshenk
"Nancy Young" wrote
I have not heard of Penzeys. Is that an online order place? Or a local
place to where you are? Meantime, its the variety that adds up.
I didnt mention my spice mixes but i was happy to find Fumi Furikake in both
Ebi (shrimp) and wasabi versions. I'm used to mixing my own but it's hard
to get the raw ingredients here.
Would you happen to have a web pag for penzeys? I'd like to check them out
and am about to google for them.
xxcarol
Nancy Young
"Cshenk" <rubym...@cox.net> wrote
> I have not heard of Penzeys. Is that an online order place? Or a local
> place to where you are? Meantime, its the variety that adds up.
>
> I didnt mention my spice mixes but i was happy to find Fumi Furikake in
> both Ebi (shrimp) and wasabi versions. I'm used to mixing my own but it's
> hard to get the raw ingredients here.
>
> Would you happen to have a web pag for penzeys? I'd like to check them
> out and am about to google for them.
Sure, it's Penzeys.com. Many people here get their spices from
them.
nancy
cybercat
"Cshenk" <rubym...@cox.net> wrote
>
> The initial stocking has been mentioned by many and it can be a killer.
You can do it gradually, watching for sales at local groceries. For
example, though I make my own stock I like to keep chicken broth
around, and it is usually $1 for a 12-0z can. I saw it at Kroger for
44 cents a can this week and stocked up.
We
> are in that mode having gotten here 3 weeks ago. Also since I really so
> make most things from the scratch basic foods and add my own stuff, that
> means it takes money to stock the spices and such. My basic spice set
> needs about 25 spices, of which I have only 9 just yet (dried chinese
> mustard, ground ginger, garlic powder, 5 spice, wasabi powder, poultry
> spice, old bay, black pepper, dried chile flakes from korea). As you can
> see, I'd have a problem making anything 'italian' still. When done
> stocking spices, I will spend an estimated 150$ and still be reaching for
> something I don't have.
Do you have Fresh Market where you are? They have bulk spices in small
ziplock baggies. They hold as much as or more than the usual spice bottle,
but are much cheaper. A dollar and change for most spices. You can fill old
spice bottles with them, or buy them there at $2 a piece. There might be
other
groceries with bulk spices.
>
>
>
>
Cshenk
"Nancy Young" wrote in message
>
> "Cshenk" wrote
Good prices. I got small jars of 18 of my things I was still lacking, 35$.
I still have many other things to find which they do not stock, but thats a
big chunck of the common stuff for far less than the commisary has them!
Thanks, you just saved me about 40$ They lean more to european spices so
I'm hunting up the remainders elsewhere. Not allowed to ship any foods
(spices included) from Japan.
Some of the rest arent truely 'spices'. Peanut flour, bonito flakes,
various dried seaweeds (not talking nori here, other ones). Grin, don't get
scared, all 'legal stuff' no 'magic mushrooms' or anything like that.
schimi (probably mis-spelled that one, it;s a 5-7 blend japanese chile
powder mix). I did see some interesting blends as well but didnt get any of
those.
Alexander, if you see this and need spices, check out www.penseys.com but
only if you need 10 or more types. Otherwise, the shipping will get ya.
xxcarol
Cshenk
"cybercat" wrote in message to "Cshenk"
>> The initial stocking has been mentioned by many and it can be a killer.
> You can do it gradually, watching for sales at local groceries. For
> example, though I make my own stock I like to keep chicken broth
> around, and it is usually $1 for a 12-0z can. I saw it at Kroger for
> 44 cents a can this week and stocked up.
Yes, but you can't always wait for sales when you have nothing, not even a
bag of flour.
> We
>> are in that mode having gotten here 3 weeks ago. Also since I really so
>> make most things from the scratch basic foods and add my own stuff, that
>> means it takes money to stock the spices and such. My basic spice set
>> needs about 25 spices, of which I have only 9 just yet (dried chinese
>> mustard, ground ginger, garlic powder, 5 spice, wasabi powder, poultry
>> spice, old bay, black pepper, dried chile flakes from korea). As you can
>> see, I'd have a problem making anything 'italian' still. When done
>> stocking spices, I will spend an estimated 150$ and still be reaching for
>> something I don't have.
BTW, take 40$ off that due to Penseys. I did *not* get the expensive parts
yet like vanilla beans, saffron threads etc.
> Do you have Fresh Market where you are? They have bulk spices in small
> ziplock baggies. They hold as much as or more than the usual spice bottle,
> but are much cheaper. A dollar and change for most spices. You can fill
> old
> spice bottles with them, or buy them there at $2 a piece. There might be
> other
> groceries with bulk spices.
Nope sorry, no name like that which I am aware of here. Either way, I have
the basics now (or such as I term basics. YMMV)
Now added to the kitchen: allspice, basil, cinnimon, celery seed, whole
cloves, coriander, whole comino (cumin), dill weed, black peppercorns
(whole), majorum, oregano, sweet hungarian paprika, whole caraway, ground
galingal, whole rosemary, whole sage, thyme, whole anise seeds, tarragon.
Left out of above list but have 3 types of curry powder.
Things that come to mind I do not have yet: vanilla bean, fennel seeds,
sesame seeds, poppy seeds, tumeric, saffron, mace or nutmeg, star anise (not
same as the seeds), cream of tartar, arrowroot. Some of thsat they had but
I didnt get it this run. I want to check the quality of what arrives and
they arent as essental to my cookery.
xxcarol
Bobo Bonobo®
> "Alexander" wrote
> ..
>
> > Great thanks for answers.
> > I will be in West Virginia, in Three States Area, in very small town.
>
> > I would say that I eat normal food, and try to consume very little of
> > any frozen products, and unfortunately no restaurants. I can cook, but
> > only time to cook is after work, and I might even work on Saturday.
>
> > $400 and below /month sound like a reasonable numbers. $500 is bit too
> > much, but still in my budget.
>
> Food there is decently priced so you'll fit the other fellow's estimate
> pretty close.
>
> Your needs also contain being able to mix something up when you are tired
> and hungry which means some 'fast prep' things will want to slip in. For
> example, it takes time to boil a potato to done. Canned ones arent as good,
> but you can pretty much just reheat them.
You aren't suggesting that canned potatoes are EVER an option, are
you?
>
> Here's a time saver for potatoes. Get a crockpot with a removable liner
> (easier to clean by far and you dont have time to muck with the other type).
> wash and dont dry the potatoes. Wrap in alumnium foil if you like and put
> them in the crockpot on low. Tuck the excess in the fridge for use the rest
> of the week. This lets you take advantage of the 5# bag of potatoes for 3$
> and meet your time needs. People with time needs and no sense, get
> pre-baked ones at the freezer section for about 1$ each <g>. Make your own
> for about 7cents each.
>
> I'd also skip the boneless chicken breasts. Sure they are 'fast' but even a
> person with no experience can reach with their fingers under the meat and
> pull it off the bone in 30 seconds or less. Cost difference *significant*.
> I also happen to like thighs better anyways so go that route. I leave them
> on the bone but pull off the skin with some recipes.
>
> Here's 2 cost saver 'hamberger helpers' for you.
> MMMMM----- Recipe via Meal-Master (tm) v8.06
Two White trash recipes.
>
> Title: Hacienda Hamburger
> Categories: Beef, Groundmeat
> Yield: 6 Servings
>
> 2 lb Ground Beef
> 2 tb Cooking Oil
> 1 1/2 c Chopped Celery
> 1/2 c Chopped Onion
> 6 oz (1 cn) Tomato Paste
> 2 1/4 c (3 cns) Water
> 2 c Uncooked Noodles
> 1 c Diced American Cheese
> 1 c Sliced Ripe Olives
> 2 ts Salt
> 1/2 ts Pepper
>
> Brown meat in oil in electric skillet or large frying-pan. Add
> celery and onion; cover and cook slowly 10 minutes. Add tomato
> paste, water, noodles, cheese, olives, salt and pepper; stir to
> combine. Cook slowly until noodles are tender, abotu 30 minutes.
> NOTE: This is just as good on the second day.
>
> MMMMM
Mmm! No suggestion to drain the ground beef, and double mmm, it uses
process cheese. YeeHaw!
>
> In that one, skip the celery. It doesnt really add anything this time and
> tends to be a bit pricey. I'd use a can of rotel tomatoes with chiles in it
> to replace 1 cup of the water, then I'd add stuff from my spice cabinet like
> a little more 'hot' stuff. I'd not use a whole cup of black olives if
> finances were trim, but I would add a small can of the chopped ones.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
This one has "beef bouillon cubes." It also tells you to put in SIX
MF-ing TABLESPOONS of vinegar.
>
> Title: 16TH-STREET STEW
> Categories: Crs, Post, Groundmeat
> Yield: 4 Servings
>
> 1 1/2 lb Ground beef
> 1 md Chopped onion
> 4 sl Bacon diced
> 1 Chopped green pepper
> 3 Potatoes peeled and diced
> 2 ts Mustard
> 3 Beef bouillon cubes
> 1/4 ts Pepper
> 2 c Boiling water
> 6 tb Vineger
>
> Brown meat, onion, bacon and green pepper; drain. Stir in remaining
> ingredients. Simmer unitl potatoes are tender over low heat, about 45
> mins.
>
> Taste of Home Ground Beef Collection 1996 Edition
>
> MMMMM
>
> This is good but better with red wine vinigar and I'd use 4TB vice 6. I
> dont bother with the bacon as you cant tell it's in there. Want it faster?
> Remember above and the pre-cooked potatoes? This is practically heat and
> eat stuff. Not haute cuisine, but good simple solid stuff. Reduce the
> recipe to 1/4 of each thing there and you have a fast skillet supper for 1.
> Reduce by just half and you have a lunch to take wirh you next day <grin>.
Maybe she thinks that West Virginians are ignorant bumpkins all, and
that her Hamburger Helper substitute would go over great there.
> xxcarol
--Bryan
Cshenk
"Bobo BonoboŽ" < wrote in message ..
>> > I will be in West Virginia, in Three States Area, in very small town.
>>
>> > I would say that I eat normal food, and try to consume very little of
>> > any frozen products, and unfortunately no restaurants. I can cook, but
>> > only time to cook is after work, and I might even work on Saturday.
>>
>> pretty close.
>>
>> Your needs also contain being able to mix something up when you are tired
>> and hungry which means some 'fast prep' things will want to slip in. For
>> example, it takes time to boil a potato to done. Canned ones arent as
>> good,
>> but you can pretty much just reheat them.
>
> You aren't suggesting that canned potatoes are EVER an option, are
> you?
In his circumstances? Possibly so. I'd find the crockpot route more handy
but if you notice, he's only got limited time. This isnt someone who can
sous-chef or spend 4 hours making a fancy meal every night. Alot of recipes
work fine for just simple dinner and call for some cooked potatoes. Thats
what canned ones are. Not as cheap or good as fresh cooked, but they work
in a pinch.
I usually have a can or 2 on hand for a fast need. I also have potato
flakes but they get used more as breading on in a bread batch.
>> Here's a time saver for potatoes. Get a crockpot with a removable liner
>> (easier to clean by far and you dont have time to muck with the other
>> type).
(snip) see, showed him a better way.
>> Here's 2 cost saver 'hamberger helpers' for you.
>> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Two White trash recipes.
Well, might as well call me white trash then as I think with my adaptions,
they work well enough for a weekday dinner now and again.
>>
>> Title: Hacienda Hamburger
>> Categories: Beef, Groundmeat
>> Yield: 6 Servings
>>
>> 2 lb Ground Beef
>> 2 tb Cooking Oil
>> 1 1/2 c Chopped Celery
>> 1/2 c Chopped Onion
>> 6 oz (1 cn) Tomato Paste
>> 2 1/4 c (3 cns) Water
>> 2 c Uncooked Noodles
>> 1 c Diced American Cheese
>> 1 c Sliced Ripe Olives
>> 2 ts Salt
>> 1/2 ts Pepper
>>
>> Brown meat in oil in electric skillet or large frying-pan. Add
>> celery and onion; cover and cook slowly 10 minutes. Add tomato
>> paste, water, noodles, cheese, olives, salt and pepper; stir to
>> combine. Cook slowly until noodles are tender, abotu 30 minutes.
>> NOTE: This is just as good on the second day.
>>
>> MMMMM
>
> Mmm! No suggestion to drain the ground beef, and double mmm, it uses
> process cheese. YeeHaw!
I realize that the recipe doent tell you to drain the beef but is it needed
to spell everything out? As to 'process cheese' if you look up 'American'
on wikipedia you will come up with that definition but in some parts of the
country (of which he is in one of them) there is a real cheese that's a
medium cheddar which goes by that name. It's a little softer than aged
cheddar, but is hardly velveeta or anything like that. Its very close to
wisconsin chedder.
>> In that one, skip the celery. It doesnt really add anything this time
>> and
>> tends to be a bit pricey. I'd use a can of rotel tomatoes with chiles in
>> it
>> to replace 1 cup of the water, then I'd add stuff from my spice cabinet
>> like
>> a little more 'hot' stuff. I'd not use a whole cup of black olives if
>> finances were trim, but I would add a small can of the chopped ones.
(see above the adaption to make it better).
>>
>> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> This one has "beef bouillon cubes." It also tells you to put in SIX
> MF-ing TABLESPOONS of vinegar.
(and see below where i tell him thats too much and to reduce it).
No, but i think posting an idea of a recipe is a good thing from time to
time, especially when the thread (you did read it right?) showed he needed
fast tthings that fit his budget and time allowances.
Gotta see what his level of cooking is first, before we get into homemade
udon with home made dashi and kangkoon vinigrette. Although come to think
of it, thats faster to make!
xxcarol
Nancy Young
"Cshenk" <rubym...@cox.net> wrote
> "Nancy Young" wrote in message
>> Sure, it's Penzeys.com. Many people here get their spices from
>> them.
>
> Good prices. I got small jars of 18 of my things I was still lacking,
> 35$. I still have many other things to find which they do not stock, but
> thats a big chunck of the common stuff for far less than the commisary has
> them! Thanks, you just saved me about 40$
Great. I know you have to pay for shipping, but the prices and the
quality beat supermarket spices by a mile. Those little jars at the store
add up very quickly.
> Some of the rest arent truely 'spices'. Peanut flour, bonito flakes,
> various dried seaweeds (not talking nori here, other ones). Grin, don't
> get scared, all 'legal stuff' no 'magic mushrooms' or anything like that.
Heh. Well, I guess you need to find an Asian market. I imagine
there are mail order sources for that stuff, too.
nancy
Steve Pope
> Yes, but you can't always wait for sales when you have nothing,
> not even a bag of flour.
Okay, there hasn't been a bag of flour in the house for 15 or
more years. If I need flour, I buy it from the bulk bins.
That way I get the amount and type of flour I need, and it
is fresh.
Steve
Cshenk
"Nancy Young" <rjy...@comcast.net> wrote in message
>
> "Cshenk" <rubym...@cox.net> wrote
>
>>> Sure, it's Penzeys.com.
>>
>> Good prices. I got small jars of 18 of my things I was still lacking,
>> them! Thanks, you just saved me about 40$
>
> Great. I know you have to pay for shipping, but the prices and the
> quality beat supermarket spices by a mile. Those little jars at the store
> add up very quickly.
That they do. Penzeys saved me between 50cents and a dollar each item.
>> Some of the rest arent truely 'spices'. Peanut flour, bonito flakes,
>> various dried seaweeds (not talking nori here, other ones). Grin, don't
>> get scared, all 'legal stuff' no 'magic mushrooms' or anything like that.
>
> Heh. Well, I guess you need to find an Asian market. I imagine
> there are mail order sources for that stuff, too.
Thats for sure! I am not going to mail order those things until I check the
local stores out. I've been so busy getting setup, we havent had time to
travel around and find such a place and the old one moved.
What I miss, I knew I would miss. Tonoo Market and the open air little
grocery nooks. The seaweed lady had bins with 30-40 types dependng on
season and the miso lady had bins with 10-15 misos (sometimes more,
seasonal). Many of the seaweeds would be fresh and we worked out how to
tell me how to fix them, though I never did get good at naming them. I can
deal with dried versions though well enough for most things.
I havent located fresh miso yet but I can cook around that with most things.
I havent located mirin yet but have sake and can adapt. Many of the
vegetables I got used to, arent common in America (gobo anyone? it's Burdock
root). Yet there are other things I missed there, which I can find here to
its a trade off. I'm doing a mix and match style of cookery to keep the
family from the edges of 'culture shock'.
Since I'm largely a scratch cook, shifting what I have to scratch cook with,
is making me feel a little like 'The Iron Chef' shows with a strange
ingredient to master.
Funny one happened though today. I had to run to the store for a quick grab
of eggs and things, and took Charlotte with me. Krogers had small pansized
fish. Charlotte found the bamboo sticks and we are having grilled fish
sticks tomorrow. The fellow at the counter thought it quite amuzing that a
grilled fish on a stick in Japan is called a fish stick. I asked him, 'what
else would you call it?' Dont worry, we get a giggle out of 'engrish' too
there. BTW, present the traditional American fishstick to a japanese person,
and they ask why it isnt round.
xxcarol
Cshenk
"Steve Pope" <spo...@speedymail.org> wrote in message
news:ffub5k$4cf$1...@blue.rahul.net...
Hi Steve. I'm a breadmaker though some might disagree as I use a breadmaker
machine. Thats one of the other things still awaiting from Japan and i sure
miss home made bread from it. I always have flour around.
Myrl Jeffcoat
> Great thanks for answers.
> I will be in West Virginia, in Three States Area, in very small town.
>
> I would say that I eat normal food, and try to consume very little of
> any frozen products, and unfortunately no restaurants. I can cook, but
> only time to cook is after work, and I might even work on Saturday.
>
> $400 and below /month sound like a reasonable numbers. $500 is bit too
> much, but still in my budget.
The really good news - It sounds like you won't need to resort to
recipes for "road-kill". . .We've had to improvise some of those a few
times, for young folks moving out on their own!
With your budget, you ought to eat pretty well, and even manage to
have your meat Safeway wrapped, rather then scraped up off the
pavement;-D
Good Luck to you!. . .It sounds like an exciting time!
Myrl Jeffcoat
cybercat
"Cshenk" <rubym...@cox.net> wrote in
> Hi Steve. I'm a breadmaker though some might disagree as I use a
> breadmaker machine.
I think they are fine. I just wish the loaves were bigger. My husband eats
that much bread in one meal. Sometimes I want some too.
enigma
news:ffvc51$2j7$1...@aioe.org:
what size loaf does your machine make? mine makes a 2 pound
loaf & while i love fresh bread, there's no way i could eat a
whole 2 pound loaf ;)
my mom gave me the bread machine & a bread machine
cookbook... only problem is the book is for a 1-1.5 pound
machine & i generally don't want to bother futzing with the
math to get it to work... plus i keep forgetting i have the
machine & keep making bread like i always have ;)
lee
jmcquown
Yep, Penzey's is online. www.penzeys.com It's only "local" in some places.
We got a Penzey's in Germantown, TN a few years ago. Before that I ordered
from them online. Far superior to grocery store herbs and spices which have
been sitting in a warehouse for who knows how long. There's also
www.thespicehouse.com You may have local ethnic markets which have some of
the things you can't find elsewhere.
Jill
Jill
Dee.Dee
"cybercat" <cyber...@yahoo.com> wrote in message
news:ffvc51$2j7$1...@aioe.org...
I love a breadmaker for sticky rye breads and breads made with a lot of
whole grains; no worry.
Also great for a quick pizza dough.
Dee Dee
Dee.Dee
"enigma" <eni...@evil.net> wrote in message
news:Xns99D668D8D35...@199.125.85.9...
Basics:
There's nothing to worry about doing math with a bread machine. Put 1-1/4
cups liquid in it. Add oil if you wish. Add salt.
Put in a couple of cups of flour. Let it mix a moment. Then add more flour
until it's just right for you.
Dee Dee
jmcquown
> Alexander wrote:
>
>> Hi!
>> I am moving out very soon, I will be living by myself. How much
>> should I expect to spend on groceries per month?
>> My budged is around ~ $400-500
>> Is it too much or too little ??
>
> Depends on what you eat/buy. I am very thrifty and don't
> eat anything too fancy or expensive for the most part.
> I spend less than $100/month, for just me. This is of course
> just food. Not other things I might buy at the "grocery"
> store.
>
> Kate
For non-food items, a lot of people turn their noses up at dollar stores
(why, I don't know). I don't buy cleaning products or other every day
household items at the grocery store. I go to the dollar store. Of course
not everything is a dollar! But yes, they have name brand items and are
much cheaper than what a grocery store charges for the same thing.
They aren't "factory seconds". There may be two, three, even four aisles in
a grocery store devoted to everyday household non-food items. Dollar stores
pretty much stock the whole store with these things. It's their bread and
butter, so to speak :) They buy in bulk so they get (and offer) much better
prices. And I have to repeat, they are name brands. Sure, you can get the
"generic" dollar store label for a few cents less. But that's not all they
sell, not by a long shot.
I'm not a stickler for name brand items. There are a few things, but for
household cleaning items, paper towels, soap... if I find the quality is
just as good it doesn't matter to me what name is on the packaging. If I
don't like the quality I don't buy it again. Simple as that :)
Jill
Dee.Dee
"jmcquown" <jmcq...@bellsouth.net> wrote in message
news:5oh21iF...@mid.individual.net...
I've often wondered just how long Penzey's stuff have been sitting, also.
But that's just my mind working overtime, I guess.
Dee Dee
Bobo Bonobo®
> "Bobo Bonobo®" < wrote in message ..
She would not eat it. She said something that I think began with, "I
can't believe..."
Wikipedia says:
"The common use of the marketing label "American Cheese" for
'processed cheese' combined with the prevalence of processed cheese in
the U.S. compared to the rest of the world has led to the term
American cheese being used in the United States synonymously in place
of processed cheese. Moreover, the term 'American cheese' has a legal
definition as a type of pasteurized process cheese under the U.S. Code
of Federal Regulations. The legal definition is discussed in the
article on processed cheese."
So, do you happen to know that in his "Three States Area," real cheese
is called "American"?? In any case, when you list American cheese,
nearly everyone assumes process cheese.
>
> >> In that one, skip the celery. It doesnt really add anything this time
> >> and
> >> tends to be a bit pricey. I'd use a can of rotel tomatoes with chiles in
> >> it
> >> to replace 1 cup of the water, then I'd add stuff from my spice cabinet
> >> like
> >> a little more 'hot' stuff. I'd not use a whole cup of black olives if
> >> finances were trim, but I would add a small can of the chopped ones.
>
> (see above the adaption to make it better).
>
>
>
> >> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> > This one has "beef bouillon cubes." It also tells you to put in SIX
> > MF-ing TABLESPOONS of vinegar.
>
> (and see below where i tell him thats too much and to reduce it).
>
Why start with a thoroughly crappy recipe to begin with? Anyway, you
only tell him to reduce it by on third.
"Hamburger Helper, helped her hamburger..."
>
> Gotta see what his level of cooking is first, before we get into homemade
> udon with home made dashi and kangkoon vinigrette. Although come to think
> of it, thats faster to make!
> xxcarol
--Bryan
Bobo Bonobo®
Your regional bigotry is surprising. You're usually one of the nice
ones around here.
>
> Myrl Jeffcoat
--Bryan
Myrl Jeffcoat
>
> - Show quoted text -
LOL! - Hey, I'm a California gal, and in my young years (when I was
once a bride), we sometimes lived on road kill, and wild mustard
greens! The father, of most of my children, back then, wasn't always
the Great Hunter, that he portrayed himself to be!
I remember one wild turkey in particular, which "happened" to get hit,
as we were driving down the road;-D The outcome of that little
cooking caper, made me feel sorry for the Pilgrims on the first
Thanksgiving!
Myrl
jmcquown
Not necessarily. I wondered about that until they opened a Penzey's in
Germantown, TN. Walked in, Oh.My.God.! The wonderful aromas! The little
jars they had set out on every aisle so you could taste, sample, savour the
aromas. Forget about potpourri in your bathroom. Set out jars of these
herbs! It was heaven just walking in the door :)
Oh, and I think some folks neglected to mention, store dried herbs and
spices in the freezer.
I even store Persia's dried catnip in there. I take it out and shake a
little bit into her velcro "sock" every few weeks and she goes nuts over it.
Cat Fancy magazine also recommends you store a few kitty toys they've lost
interest in in a baggie with some freshly dried catnip. It certainly does
renew their interest!
Jill
maxine in ri
> Hi!
> I am moving out very soon, I will be living by myself. How much should
> I expect to spend on groceries per month?
> My budged is around ~ $400-500
> Is it too much or too little ??
That should be plenty to budget for most items. You'll be able to
eat quite well on that, even if you use part of it to eat out once or
twice a week.
I spend about that much for a family of three for groceries, with
dinner at Mom's once a week and dinner out once a week. We do
eat fairly low on the food chain, with fish, tofu, and vegetarian
entrees several nights a week.
Good luck
maxine in ri
sf
wrote:
I'm the only person I know who can't use a bread machine. I borrowed
a friend's machine because she was going on and on about how wonderful
it was. All I ever made was bricks. I had all fresh ingredients and
used the recipe book religiously.... at least I didn't waste my money
on one before I found out I sucked at machine bread.
I'm also the only person I know who can't make decent banana bread.
--
See return address to reply by email
remove the smiley face first
Ophelia
> I'm the only person I know who can't use a bread machine. I borrowed
> a friend's machine because she was going on and on about how wonderful
> it was. All I ever made was bricks. I had all fresh ingredients and
> used the recipe book religiously.... at least I didn't waste my money
> on one before I found out I sucked at machine bread.
Did you use instant dried yeast?
cybercat
"enigma" <eni...@evil.net> wrote
>
> what size loaf does your machine make?
Small. ;) I have no idea, I put it away. I will check
next time I meet it.
mine makes a 2 pound
> loaf & while i love fresh bread, there's no way i could eat a
> whole 2 pound loaf ;)
> my mom gave me the bread machine & a bread machine
> cookbook... only problem is the book is for a 1-1.5 pound
> machine & i generally don't want to bother futzing with the
> math to get it to work... plus i keep forgetting i have the
> machine & keep making bread like i always have ;)
That number--1.5 lbs--sounds familiar.
Dee.Dee
<sf> wrote in message news:s937i39tv5m5vn4gh...@4ax.com...
> I'm the only person I know who can't use a bread machine. I borrowed
> a friend's machine because she was going on and on about how wonderful
> it was. All I ever made was bricks. I had all fresh ingredients and
> used the recipe book religiously.... at least I didn't waste my money
> on one before I found out I sucked at machine bread.
I don't know whether you did this or not -- but using a bread machine is
not -always- as easy as putting the ingredients in and walking away. I
always watch mine to see how it comes together, then I'll walk away. Some
people just don't know to do this. I suppose one could have beginner's
luck, but you do have to see that it is mixing together correctly.
Dee Dee
sf
yes, but not the beer yeast Vilco used in his foccacia. I should go
to the beer store and get some of that. I wonder how different the
dough tastes? It sounds interesting.
sf
wrote:
I followed the directions. Don't remember the directions saying to
watch it mix and don't think I did. Frankly, I wouldn't know what to
do anyway. Don't you stir all the dry ingredients together before
adding anyway? It was several years ago and I don't remember the
method only that I went out and bought all fresh ingredients after
making the first brick and trying several recipes before concluding it
was *me* - the dreaded banana bread gene struck again.
Cshenk
"Bobo Bonobo®" <> wrote "Cshenk"
> >> > I will be in West Virginia, in Three States Area, in very small town.
> >> 1 c Diced American Cheese
> > Mmm! No suggestion to drain the ground beef, and double mmm, it uses
> > process cheese. YeeHaw!
>
> I realize that the recipe doent tell you to drain the beef but is it
> needed
> to spell everything out? As to 'process cheese' if you look up 'American'
> on wikipedia you will come up with that definition but in some parts of
> the
> country (of which he is in one of them) there is a real cheese that's a
> medium cheddar which goes by that name. It's a little softer than aged
> cheddar, but is hardly velveeta or anything like that. Its very close to
> wisconsin chedder.
>Wikipedia says:
(snip) Wikipedia says what I told you it says (grin).
>So, do you happen to know that in his "Three States Area," real cheese
>is called "American"?? In any case, when you list American cheese,
>nearly everyone assumes process cheese.
And this recipe probably was based on such but his area is where I used to
live for 10 years. The farmers who make cheese, call it that. They dont
really care if it has to be renamed something else when sold. I used to get
my cheese from a local farmer and he wasnt alone in calling it that. It
tastes much like a softer wisconson chedder. Perhaps a younger one.
It's a mild chedder like cheese, slice-able but still young was how it was
sold. They also called it 'farmers cheese' and that too is a specific type,
not related to the actual 'brand name'. It just meant 'made by the farmer'
there and could be just about anything in flavor. One fellow's was a bit
like pepper-jack only with garlic added too and was soft enough to spread
with only a little heating. I liked it
>> (and see below where i tell him thats too much and to reduce it).
>
>Why start with a thoroughly crappy recipe to begin with? Anyway, you
>only tell him to reduce it by on third.
I used it as a base. I seldom make recipes exactly as written. Also, on the
vinigar, I just came from Asia. I'm used to a higher level probably than
you are.
Just south of where he is, the BBQ sauce doesnt have tomatoes and does have
close to 50% vinigar. Thats OLD OLD style. Only the older folks still call
it BBQ sauce. Others call it a marinade <G>.
Bobo Bonobo®
So, you're saying that the reference to roadkill when speaking to a
West Virginian was even more innocent that using niggardly in a reply
to a new poster who'd self identified as Afro-American?
>
> I remember one wild turkey in particular, which "happened" to get hit,
> as we were driving down the road;-D
If your vehicle struck and killed the turkey, them it is *technically*
roadkill, but only technically.
> The outcome of that little
> cooking caper, made me feel sorry for the Pilgrims on the first
> Thanksgiving!
Butchering follies?
>
> Myrl
--Bryan
Myrl Jeffcoat
> If your vehicle struck and killed the turkey, them it is *technically*
> roadkill, but only technically.
I had that discussion with the father of most my children. . .He
belonged to the NRA, and had a subscription to "Guns and Ammo."
I was into Animal Rights, and it was no accident that every year
during deer season, the Disney Bambi sheets went on the bed!
The "chance" encounter with the Wild Turkey on our grill, left much to
debate. . .It wasn't hunting season - and it definitely wasn't Safeway
wrapped.
There were a whole lot of "technicalities" discussed that evening!
Myrl Jeffcoat
Bobo Bonobo®
Still, hardly anyone would use that definition.
>
> >> (and see below where i tell him thats too much and to reduce it).
>
> >Why start with a thoroughly crappy recipe to begin with? Anyway, you
> >only tell him to reduce it by on third.
>
> I used it as a base. I seldom make recipes exactly as written. Also, on the
> vinigar, I just came from Asia. I'm used to a higher level probably than
> you are.
Are you ethnically Asian?
>
> Just south of where he is, the BBQ sauce doesnt have tomatoes and does have
> close to 50% vinigar. Thats OLD OLD style. Only the older folks still call
> it BBQ sauce. Others call it a marinade <G>.
I'd call it awful, no matter the name. Perhaps they used the high
concentrations of vinegar to kill off pathogens.
I'm going to open myself up to criticism. I just used fat-free
saltines to make meatballs, and I do it all the time. I made them
tiny, ~3.4". Browned well on all sides, then added to a sauce of
tomato paste, water, and powdered bay leaf, simmered to mellow before
and after adding the meatballs. I served the sauce and meatballs over
tri-color rotini, with *shudder* "Kraft" grated parmesan.
I also had a few cheap beers tonight. Beer makes me unnaturally
nice :)
--Bryan
Dee.Dee
<sf> wrote in message news:0lc7i3pkoh5c4sfcc...@4ax.com...
You just probably need someone to see you through it the first couple of
times.
You can do it, I know that.
Dee Dee
Cshenk
"Bobo BonoboŽ" wrote in message to "Cshenk":
> "Bobo BonoboŽ" <> wrote "Cshenk"
>
> > >> > I will be in West Virginia, in Three States Area, in very small
> > >> > town
I was just over the border of here for a time. We moved alot as kids but
often in nearby areas.
Mostly up and down the eastern mountains, VA to South Carolina..
.
> (snip) Wikipedia says what I told you it says (grin).
>
> >So, do you happen to know that in his "Three States Area," real cheese
> >is called "American"?? In any case, when you list American cheese,
> >nearly everyone assumes process cheese.
I know that in the 'outback' (hills, what have you) they still did 15 years
ago. I've lived close enough that if you get lost, you end up in his area.
The 'cheese' has been known that way for possibly 200 years. I do not say
it's 'marketed officially' as such outside a farmers market.
Lots of variations on it. Many use the common name 'farmers cheese' and
mean either the same (close to wisconson chedder) or another one that is not
right for the official 'farmers cheese' you can look up but is a soft white,
much like jack cheese. I do not recall other than 2 types made there near
enough for me to find them, and they both got called' farmers cheese' but
the white one like jack, was never called 'american cheese'. 'American' was
added to distinguish the type there.
>Still, hardly anyone would use that definition.
Perhaps. To me, it also seemed a bit too cheesey but that might well be
just me.
> >> (and see below where i tell him thats too much and to reduce it).
>
> >Why start with a thoroughly crappy recipe to begin with? Anyway, you
> >only tell him to reduce it by on third.
>
> I used it as a base. I seldom make recipes exactly as written. Also, on
> the
> vinigar, I just came from Asia. I'm used to a higher level probably than
> you are.
>Are you ethnically Asian?
No, but I've been living there for the last 6.5 years. You get used to
differences and learn to cook new things.
> Just south of where he is, the BBQ sauce doesnt have tomatoes and does
> have
> close to 50% vinigar. Thats OLD OLD style. Only the older folks still
> call
> it BBQ sauce. Others call it a marinade <G>.
>I'd call it awful, no matter the name. Perhaps they used the high
>concentrations of vinegar to kill off pathogens.
I had it a few times in South Carolina. Its actually good but it is very
salty and vinigary (I didnt list all the ingredients as i do not know them
all). Some of the foilks I knew, cooked the old way before you had much
freezer or 'ice box' space. Or folks who lived where Ice never was
delivered and used other methods of preservation.
A reasonable 'guess' from memory of that vinigar marinade, a little less
thsan 1/2 vinigar, a little less than 1/4 some sort of cooking oil, rest I
think was water? Then per volume, for 1 cup total about 1/4 was spices and
lots and LOTS of salt. I used to get it in mason jars from the Mayors wife
in Central SC back in 1978. It wasnt unique to them, they just happend to
be the folks I got it from and i liked her spicing better.
>I'm going to open myself up to criticism. I just used fat-free
>saltines to make meatballs, and I do it all the time. I made them
>tiny, ~3.4". Browned well on all sides, then added to a sauce of
>tomato paste, water, and powdered bay leaf, simmered to mellow before
>and after adding the meatballs. I served the sauce and meatballs over
>tri-color rotini, with *shudder* "Kraft" grated parmesan.
Actually sounds ok except I'd use a better parmesan if I had it. Perhas if
it matched your seasonings (presumed you didnt list them and thats ok) a bit
of slivered pepper-jack. Would feta have been to strong? Depends on how
you seasoned the meatballs.
I have to watch my cholestrol really close so tend to at least try different
low-fat brands out. Some work for me and some don't and sometimes it's
brand specific vice 'type of item'.
>I also had a few cheap beers tonight. Beer makes me unnaturally
>nice :)
Grin, me too. I miss my Kirin or Asahi on tap.
xxcarol
Bobo Bonobo®
> On Oct 27, 5:12 pm, Bobo Bonobo® <CLASS...@BRICK.NET> wrote:
>
> > If your vehicle struck and killed the turkey, them it is *technically*
> > roadkill, but only technically.
>
> I had that discussion with the father of most my children. . .He
> belonged to the NRA, and had a subscription to "Guns and Ammo."
These guys I grew up with named their band, "Drunks With Guns," after
a sign they saw in rural Missouri that said, "Guns Liquor Ammo."
>
> I was into Animal Rights, and it was no accident that every year
> during deer season, the Disney Bambi sheets went on the bed!
>
> The "chance" encounter with the Wild Turkey on our grill, left much to
> debate. . .It wasn't hunting season - and it definitely wasn't Safeway
> wrapped.
>
> There were a whole lot of "technicalities" discussed that evening!
Hahahahaha, I just thought about marital sexual aberrances, and that
made me laugh. "I want you to gobble like a turkey hen."
>
> Myrl Jeffcoat
--Bryan
sf
wrote:
>You just probably need someone to see you through it the first couple of
>times.
>You can do it, I know that.
You're right. That's the way I learned how to make *real* bread. I
just need someone to usher me through the process once or twice.
:)
blake murphy
wrote:
>On Oct 27, 1:26 am, "Cshenk" <rubymai...@cox.net> wrote:
>>"Bobo Bonobo®" < wrote in message ..
>>
>>
>> > Two White trash recipes.
>>
>> Well, might as well call me white trash then as I think with my adaptions,
>> they work well enough for a weekday dinner now and again.
>>
>I recall the last time I served my wife something less than adequate.
>She would not eat it. She said something that I think began with, "I
>can't believe..."
>>
it's not our fault you married a bitch.
your pal,
blake
blake murphy
wrote:
>On Oct 26, 11:02 pm, Myrl Jeffcoat <myrl_jeffc...@yahoo.com> wrote:
whereas your bigotry is aimed at 'while trash' all over the country.
your pal,
blake
Dan Abel
Bobo Bonobo(R) <CLAS...@BRICK.NET> wrote:
> was even more innocent that using ********* in a reply
> to a new poster who'd self identified as Afro-American?
My dictionary says that we aren't allowed to use that word. It sounds
too much like another entirely unrelated word that is racially offensive.
Dan Abel
Bobo Bonobo® <CLAS...@BRICK.NET> wrote:
> These guys I grew up with named their band, "Drunks With Guns," after
> a sign they saw in rural Missouri that said, "Guns Liquor Ammo."
Should have been "Drunks With Loaded Guns". I don't have so much of a
problem with drunks with guns, as long as I know they aren't loaded, and
I don't have to talk with them.
Bobo Bonobo®
> In article <1193537344.864479.123...@o3g2000hsb.googlegroups.com>,
> Bobo Bonobo® <CLASS...@BRICK.NET> wrote:
>
> > These guys I grew up with named their band, "Drunks With Guns," after
> > a sign they saw in rural Missouri that said, "Guns Liquor Ammo."
>
> Should have been "Drunks With Loaded Guns". I don't have so much of a
> problem with drunks with guns, as long as I know they aren't loaded, and
> I don't have to talk with them.
These guys:
http://www.trouserpress.com/entry.php?a=drunks_with_guns
--Bryan
Dan Abel
blake murphy <bla...@verizon.net> wrote:
When I serve my wife something less than adequate, then she says, "thank
you". Same thing when she does that to me. Of course, then there is
the later conversation, "does that it mean it is a 'repeat'?". Well,
maybe if there are some changes, otherwise it was something good to try
for once.
Dan Abel
Bobo Bonobo(R) <CLAS...@BRICK.NET> wrote:
> Still, hardly anyone would use that definition.
One of the things I like about this group is learning about diversity.
> Are you ethnically Asian?
My brother isn't. I like his food. Some of his Chinese relatives
don't. I think it is their problem, not his. I don't like some of
their food. That's my problem, not theirs. They are very gracious and
accommodating.
Dan Abel
"Nancy Young" <rjy...@comcast.net> wrote:
> If you can make things that freeze well,
And if he has a freezer. I've lived in places where the freezer was
small and not suitable for long term storage.
Nancy Young
"Dan Abel" <da...@sonic.net> wrote
> "Nancy Young" <rjy...@comcast.net> wrote:
>> If you can make things that freeze well,
>
> And if he has a freezer. I've lived in places where the freezer was
> small and not suitable for long term storage.
Haven't we all. Of course, he has to pick through the advice
he got to see what works for him, we didn't have much information
to go on.
nancy
cybercat
"Dan Abel" <da...@sonic.net> wrote
>I don't have so much of a
> problem with drunks with guns, as long as I know they aren't loaded, and
> I don't have to talk with them.
Really. If drunks would just refrain from talking to anyone, they would be
much more agreeable to be around.
Cshenk
"Dan Abel"
>> >>"Bobo Bonobo®" < wrote in message ..
>> >> > Two White trash recipes.
>> >>
>> >> Well, might as well call me white trash then as I think with my
>> >> adaptions,
>> >> they work well enough for a weekday dinner now and again.
>> >>
>> >I recall the last time I served my wife something less than adequate.
>> >She would not eat it. She said something that I think began with, "I
>> >can't believe..."
>> it's not our fault you married a bitch.
>
> When I serve my wife something less than adequate, then she says, "thank
> you". Same thing when she does that to me. Of course, then there is
> the later conversation, "does that it mean it is a 'repeat'?". Well,
> maybe if there are some changes, otherwise it was something good to try
> for once.
Good recipe for a happy marriage there! Yeah, I blow a few dishes now and
again and so does my Husband. We just laugh and eat it if possible, or
laugh harder *with* one another and make something else quick.
We both like to tweak and sometimes we get great results, and other times
(rare but hapens) some incredible inedibe stuff.
sf
wrote:
Yeah. Just think about wonderful how life could be if they weren't
loaded. ;)
Bobo Bonobo®
> On Sat, 27 Oct 2007 08:33:00 -0700, Bobo Bonobo® <CLASS...@BRICK.NET>
> wrote:
>
> >On Oct 27, 1:26 am, "Cshenk" <rubymai...@cox.net> wrote:
> >>"Bobo Bonobo®" < wrote in message ..
>
> >> > Two White trash recipes.
>
> >> Well, might as well call me white trash then as I think with my adaptions,
> >> they work well enough for a weekday dinner now and again.
>
> >I recall the last time I served my wife something less than adequate.
> >She would not eat it. She said something that I think began with, "I
> >can't believe..."
>
> it's not our fault you married a bitch.
Not at all. I took it as a compliment. She's not used to getting
anything inferior around here
>
> your pal,
> blake
--Bryan
Gregory Morrow
> "enigma" <eni...@evil.net> wrote
>
>
>
> > what size loaf does your machine make?
>
> Small. ;) I have no idea, I put it away. I will check
> next time I meet it.
http://www.urbandictionary.com/define.php?term=hollywood+loaf
1. hollywood loaf:
a half erect penis
"As cybercat sat on my lap I couldn't help developing a hollywood
loaf..."
</>
:)
--
Best
Greg
Stan Horwitz
Alexander <dt35...@hotmail.com> wrote:
> Hi!
> I am moving out very soon, I will be living by myself. How much should
> I expect to spend on groceries per month?
> My budged is around ~ $400-500
> Is it too much or too little ??
That's probably overly generous, but you have to take a lot of factors
into account such as where in the world you live and the cost of the
foods you enjoy eating. You could easily spend $400-$500 per month if
you eat top shelf foods such as lobster, filet mignon, and you want to
have a glass or two of an expensive wine with your dinner.
What you budget for your groceries is entirely up to you, there's no
right or wrong, as long as the budget you establish is affordable.